Cassell's dictionary of cookery

*' does not seem to be regarded with much favour in England, as little is grown here, and the imported supplies are very scanty, compared with those of all other grain ; yet, from the positive amount of nutriment which it affords, it stands next in value to wheat, and makes excellent bread in combination with wheat-meal or flour. It ferments easily, is considered by many persons as of peculiarly agreeable flavour (to others its sweetness is sometimes an objection) ; it keeps well, is wholesome, and economical also. The black bread of Germany and other parts of Europe is composed of rye only ground into coarse meal, and fermented often by means of leaven (or dough left from a previous baking and become slightly sour), which is an unfavourable mode of fabricating it, because rye has a tendency to pass quickly into what is termed the acetous state of fermentation, and requires to be carefully watched and skilfully managed to prevent the bread made of it from acquiring an acid taste. When the flour of rye is mixed with half or two-thirds as much of wheat-flour, the dough may be prepared in the ordinary manner, rather less time in warm weather being allowed for its rising." Rye-bread in Holland.— In Holland two sorts of rye-bread are eaten, the one handmade, the other manufactured by machinery. The latter is preferred by the wealthier classes : it is of a dark colour, and has an odour not unlike gingerbread. The working classes, on the other hand, like hand-made rye-bread best, because it is whiter — a popular taste which finds its counterpart in this country. There is no real difference in the quality of the rye, but there is in the baking, the hand-made bread being left in the oven for twenty-four hours, while the machine-made is left for twice that time. Rye Drop Cakes. — Mix together a quart of milk, two eggs well beaten, a piece of butter as large as an egg, one tea-spoonful of soda, two tea-spoonfuls of cream of tartar, half a cupful of white sugar, and enough rye-meal to make a thick batter. Bake for half an hour. Rye-meal Mush (an American recipe). — Stir fresh-ground rye gradually into boiling water into which a little salt has been thrown. Let the preparation boil for about an hour. Rye, Nutritive Properties of.— Rye and barley resemble the grain of wheat very much in composition and nutritive quality. They differ from it somewhat in flavour and colour, and do not make so fair and spongy a bread. They are not generally preferred, therefore, in countries where wheat and other grains thrive and ripen. Two samples of newly-baked wheat and rye bread, made and examined under the same circumstances, were found to consist respectively of — Wheaten bread. Eye bread. Water .... 48 48i Gluten . . . . 5| o| Starch, &c. . . . 46^ 46 i 100 100 So that in composition and nutritive quality- these two kinds of bread very closely resembled